Rustic Ginger Plum Tart

  4.8 – 4 reviews  • Fruit
Level: Intermediate
Total: 1 hr 55 min
Active: 50 min
Yield: 8 servings

Ingredients

  1. 2 cups all-purpose flour, plus additional bench flour
  2. Pinch salt
  3. 2 sticks unsalted butter, chunked
  4. 1/2 cup ice water, plus more as needed
  5. 1 1/2 pounds red plums, pitted and sliced
  6. 2 tablespoons light brown sugar
  7. 1 teaspoon ground ginger
  8. 1 teaspoon vanilla extract
  9. Juice of 1 lemon
  10. Pinch salt
  11. 1 tablespoon flour
  12. 1 tablespoon butter, cubed
  13. Milk, for brushing
  14. Turbinado sugar, for sprinkling

Instructions

  1. For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
  2. Preheat the oven to 375 degrees F.
  3. On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
  4. For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
  5. Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 393
Total Fat 25 g
Saturated Fat 15 g
Carbohydrates 40 g
Dietary Fiber 2 g
Sugar 13 g
Protein 4 g
Cholesterol 65 mg
Sodium 42 mg

Reviews

Mrs. Kimberly Chung
Absolutely delicious.  One of my go to desserts 
Andrea Lozano
This was really good, but a little tart and I couldn’t taste the ginger.  Next time, I’ll add more sugar and more ginger.
Phillip Trevino
Delicious, super versatile, a show stopper. Not a fan of pie crust in any way, this was the first I truly enjoyed. This is now a staple in my house when we have fruit about to turn. Thanks Nancy!

 

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